Hearty Three-Bean Vegan Chili
The ONLY Vegan Chili recipe you'll ever need. 🍲🌱
This chili is LEGIT. It’s thick, hearty, and packed with so much smoky, savory flavor that no one will miss the meat. Perfect for meal prep, feeding a crowd, or just curling up on the couch. Pro tip: make a big pot and let it simmer for ages. It’s worth the wait.
Servings: 6-8
Prep Time: 20 minutes
Cook Time: 45 minutes (or 1.5+ hours for slow simmer)
Total Time: 1 hour 5 minutes
Difficulty: 🧁 (Easy - it's mostly chopping and stirring)
Estimated Calories: ~350-400 per serving (without toppings)
2 tbsp olive or avocado oil
1 large yellow onion, diced
2 medium carrots, diced (optional, for sweetness)
1 jalapeño, seeds removed and finely diced (optional, for heat)
2 tsp smoked paprika (key for depth)
¼ tsp cayenne pepper (adjust to taste)
1 (28 oz / 800g) can crushed tomatoes
3 cups vegetable broth, plus more as needed
2 tbsp soy sauce or tamari (for umami)
1 tbsp maple syrup or brown sugar (to balance acidity)
1 tsp unsweetened cocoa powder (secret ingredient for richness)
1 (15 oz / 425g) can black beans, drained and rinsed
1 (15 oz / 425g) can kidney beans, drained and rinsed
1 (15 oz / 425g) can pinto beans, drained and rinsed
Vegan sour cream or cashew cream
1. Sauté the Aromatics:
Heat the oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, bell pepper, and carrots. Cook for 6-8 minutes, until the vegetables have softened.
2. Build the Flavor Base:
Add the minced garlic and jalapeño (if using) and cook for another minute until fragrant. Push the vegetables to the side and add the tomato paste to the center of the pot. Let it cook for 1-2 minutes until it darkens slightly, then stir it into the vegetable mixture.
3. Toast the Spices:
Add all the spices (chili powder, cumin, smoked paprika, oregano, coriander, cayenne) to the pot. Stir constantly for 60 seconds until very fragrant. This step "blooms" the spices and deepens their flavor.
4. Simmer the Chili:
Pour in the crushed tomatoes, vegetable broth, soy sauce, maple syrup, and cocoa powder. Stir well to combine, scraping up any browned bits from the bottom of the pot.
Add all the drained and rinsed beans. Bring the chili to a boil, then reduce the heat to low and let it simmer, uncovered, for at least 30-45 minutes. For the best flavor, let it simmer for 1.5 hours, stirring occasionally and adding a splash more broth if it becomes too thick.
5. Season and Serve:
Taste and adjust seasonings, adding more salt, spice, or a squeeze of lime juice as needed. The longer it sits, the better it gets!
Ladle into bowls and serve with all your favorite toppings.
